Chicken Zucchini and Hominy Skillet

• chicken breastbite-size pieces20 oz
• zucchinihalved and sliced12 oz
• yellow oniondiced1/2
• hominydrained and rinsed2 can
• diced tomatoes2 can
• long-grain white rice1 cup
• smoked paprika1/2 tsp
• ground cumin1/2 tsp
• canola oil8 tsp
• kosher salt1 tsp
• black pepper1/4 tsp

Instructions

1. 1Dice the onion, halve and slice the zucchini, and cut the chicken breast into bite-size pieces. Do not rinse the chicken breast. Wash the board, knife, and hands with soap and water before handling the vegetables.
2. 2Pat the chicken breast dry, then season it with kosher salt, black pepper, smoked paprika, and ground cumin.
3. 3Heat the canola oil in a deep skillet over medium-high heat. Cook the chicken for 5-7 minutes, stirring occasionally, until the thickest piece reaches 165°F (74°C). Transfer it to a clean plate and wash the board, knife, and hands with soap and water before touching anything else.
4. 4Add the onion and zucchini to the skillet, season lightly with kosher salt, and cook for 4-5 minutes, until the onion is translucent and the zucchini is crisp-tender.
5. 5Stir in the long-grain white rice, hominy, and diced tomatoes with enough water to cover the rice. Cover and simmer according to the rice package directions, stirring once, until the rice is tender and the liquid is mostly absorbed.
6. 6Return the chicken to the skillet and cook for 2-3 minutes, until steaming hot and the reheated chicken reaches 165°F (74°C). Taste and adjust with salt, pepper, and a squeeze of lime if desired.